Tortillas à la Bijou with turkey and vegetables

Ingredients for 2 servings:

• 8 tortillas
• 1 cup of creme légère with herbs
• 2 large turkey cutlets or 3 smaller ones
• 1 ½ bell pepper(s), red
• 4 mushrooms, brown
• 1 m.-sized onion(s)
• 2 tomatoes (vine tomatoes)
• 150 g cheese, reduced-fat, grated
• n. B. Oil
• Cayenne pepper
• Paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in a slightly different way

Wash the turkey cutlets, pat dry, and cut into very small cubes. Clean and deseed the bell peppers, then dice them finely, along with the cleaned mushrooms, peeled onion, and deseeded tomatoes. The pieces should be about the same size as the meat cubes. Heat a little oil in a pan, fry the onion and turkey briefly until the meat has taken on a light brown color. Then add the bell peppers, mushrooms, and tomatoes and sauté until the liquid from the mushrooms and tomatoes has evaporated. Season the meat and vegetable mixture generously with the spices. Spread a thin layer of crème legere all over the tortillas. Spread the cooked mixture evenly over each tortilla, halfway up, and sprinkle with grated cheese. Then fold the tortillas and place them on a baking sheet lined with parchment paper. If you like, you can also sprinkle a little cheese over the folded tortillas. Bake at approximately 180 degrees Celsius (convection oven) (preheated) for 8-10 minutes. Caution: The flatbreads burn very quickly! Depending on your oven, a slightly shorter baking time or a lower baking temperature may be sufficient. This dish is quick to prepare. It goes very well with a fresh salad. Depending on your appetite and the size of the flatbreads, this dish serves 2-3 people.